Butternut Squash, Apple + Pear Crisp

I may have gone a little crazy. Vegetables in dessert? It’s true, and you’re going to love it.

At least it’s not kale.

Butternut Squash, Apple + Pear Crisp | edibleperspective.com
Butternut Squash, Apple + Pear Crisp | edibleperspective.com

Well you see, I put vegetables in your dessert for good reason. This month is Earthbound Farm’s 30th Anniversary! Can you believe EBF has been dishing out organics since the 1980’s?? Like right after I was born!? Hello, I feel really old.

Pretty cool stuff, because when you think 80’s, you don’t really think organics. You think Twinkies and Pop-Tarts. I loved finding out that EBF started so long ago in their journey growing organics and bringing them to as many homes as possible. Over the years their efforts have proved extremely successful.

To celebrate their 30th anniversary Earthbound created a quick + fun quiz to learn your “salad sign.” You can find of if you’re an innovator, nurturer, champion, or an explorer. And when you complete the quiz you can snag coupons and be entered to win mystery prizes.

And who doesn’t love mystery prizes and coupons? Can we have a scavenger hunt, too? And then play flashlight tag?

Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree

Today’s post is sponsored by Earthbound Farm. Thoughts + opinions are always my own.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here. EBF was also kind enough to purchase this sweet spiralizer for me.

My “sign” from the quiz was “The Innovator!” So my goal this month was to try and create an innovative recipe. Something a little unexpected.

Hence, vegetables in dessert.

And, to make things a little more creative I used my new spiralizer to get the job done. Don’t worry if you don’t have one! I made some notes at the end of the recipe for two different workarounds. 

Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree

Of all the squashes I think butternut has the sturdiest texture once cooked. I wanted there to be some bite. I also like the mild flavor of butternut squash and thought it would work well with the apple and pear.

Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree

To really make this dessert pop I’ve added a generous scoop of freshly grated ginger. It really brightens up the fruit and squash mixture and pairs expectedly well with the oats, cinnamon, and sugar.

Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree

My hope was that it the squash flavor wasn’t overpowering. After the photo below I ate about a cupful without even blinking, so it’s safe to say it wasn’t too squashy.

Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree

The apples are pears held up well despite being so thinly sliced and the squash provided a nice bite.

Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree

Do I have to tell you how good the topping was?

Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree

I’m thinking it’s pretty self-explanatory.

Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree

If you’re not sure what to do with the leftovers, there’s always the option of adding it to your morning bowl of pumpkin oats. Or eating it straight from the fridge. Salad topping? Too far? ……

Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree

Print this!

Butternut Squash, Apple + Pear Crisp

gluten-free, vegan // yields 8 servings

for the topping:

  • 1 cup gluten-free rolled oats
  • 1/2 cup gluten-free oat flour
  • 1/4 cup chopped unroasted/unsalted pecans
  • 1/4 cup chopped unroasted/unsalted walnuts
  • 1/3 – 1/2 cup muscovado sugar, or coconut/sucanat/brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons softened unrefined coconut oil

for the filling:

  • 3 1/2 tablespoons muscovado sugar, or coconut/sucanat/brown sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • 1 small butternut squash
  • 2 large apples
  • 2 large pears
  • 2 tablespoons gluten-free oat flour

In a large bowl combine the oats, flour, nuts, sugar, cinnamon, and salt. Stir together. Add the softened [not melted] coconut oil and cut in with a fork. Use your fingers to fully incorporate the oil with the dry mixture. Add a bit more oil if the mixture seems dry. Set aside.

In another large bowl whisk the sugar, juice, ginger, vanilla, and cinnamon together. Set aside.

Preheat your oven to 350° F.

Wash your squash and peel the bulbous end first until you get to the bright orange flesh and see no green streaking. Cut about 1/4-inch from the bottom to remove the end. Cut the stem end off top and then peel the straight portion. Cut a 4-inch piece from the straight portion.

Attach the squash to your spiralizer [check “notes” below for other options] with the blade B [for large noodles]. Spiral the entire piece and then measure out 3 generous cups of spiraled squash. Depending on the diameter of your squash you may have some leftover. Set aside.

Remove the stems from your fruit. Switch to blade A to make ribbons. Place the bottom end of each and apple and pear against the blade side of the spiralizer. Spiralize all 4 fruits and place in the filling mixture bowl. Add the squash and toss gently to coat. Sprinkle with the oat flour and toss again to coat.

Grease a 9 or 10-inch deep dish pie pan or cast iron skillet with coconut oil. Place the squash and fruit mixture in the pan. It should be just below the top of the pan. Sprinkle the topping mixture evenly over the fruit mixture and press down lightly.

Place in the oven for 40-50 minutes until golden brown in color.

Let cool for about 5-8 minutes then serve as is or with a scoop of ice cream.

To store: Allow leftovers to cool then place in a sealed container in the fridge for 3-4 days. Reheat in a skillet or microwave.

----

Notes:

  • For the Squash: You really only need 4-inches from the top straight portion but it’s easiest to peel the bulbous end first so you can use it later. You can chop and use what remains from this recipe and roast in the oven, etc. Slice the bulbous end in half and deseed before cooking.
  • If you don’t have a spiralizer: I recommend using the thinnest setting on your mandoline slicer for the fruits and use the 1/8-inch julienne blade for the butternut squash. Chop the apples and pears in half and remove the seeds before slicing.
  • If you don’t have a mandoline: Use a julienne slicer for the butternut squash and cut thin slices for the apples and pears [1/8-1/16-inch thickness].
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree
Butternut Squash, Apple + Pear Crisp | edibleperspective.com #vegan #glutenfree

A fall, winter, or holiday dessert that is both gluten-free and vegan? I promise no one will know.

Now, what’s your Salad Sign? Big congrats to Earthbound Farm on 30 years!

Ashley

Earthbound Farm's Salad Sign

breakfast saturday | buttermilk pear upside-down cake

How about we have a little breakfast Saturday?

You cool with that?

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I just got back from Ohio Thursday night and had a major day of catch-up on Friday, including re-baking this cake to get photographs in daylight.  Such a shame that I had to eat this twice.

The photo below was from my first attempt while at home, but the light vanished right after this photo.  Daylight savings time is silly.

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My initial thought for this recipe was to make a pineapple upside down cake.  It was going to be the dessert to accompany the loaded veggie lentil sloppy joes for the last big dinner with my family.  But then I got to thinking and felt like highlighting a seasonal fruit instead.  Apples are typically the go-to when it comes to baking and fall, but I absolutely adore pears as well.

It may have something to do with their adorable shape.   

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A juicy, ripe pear is one of my favorite things ever around this time of year.

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For the second go at this cake I used about double the amount of pear, overlapping them slightly in the pan.  I didn't put pear in the cake, so I wanted to top it with as much pear as possible.

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I promise this is one of the easiest and prettiest brunch cakes you will ever.  You don't have to worry about a glaze or frosting or even a crumb topping.  All you have to do is melt a little butter or coconut oil in a pan, sprinkle--my favorite--muscovado sugar on top, and top with the pear slices.

With both cake trials it released perfectly from the pan, so this really should be a no-fuss cake!

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The result?  A thick and dense cake but in the best possible way.  You can eat it as is for brunch with a giant cup of coffee or tea, or dress it up with a little whipped cream or ice cream for dessert.  

If you have the patience to let it fully cool the edge turns a bit crispy and melts in your mouth.

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If pears aren't your thing--the horror!--you can definitely sub your favorite sweet + crispy apple instead!  Although, I may suggest peeling the apple since the skin is a bit tougher.

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The curvy shape from the pear slices contrasts so well with the clean cut slice.

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And lightly toasted pecans add a nice little crunch.

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Print this!

Buttermilk Pear Upside-down Cake 

gluten-free, dairy free option // yields 1, 9-inch cake

  • 3/4 cup gluten-free oat flour
  • 3/4 cup almond meal
  • 6 tablespoons sweet rice flour
  • 6 tablespoons muscovado sugar, or coconut sugar/sucanat/brown sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon clove
  • 3 large eggs
  • 1/2 cup buttermilk*
  • 3 tablespoons butter*, melted + slightly cooled
  • 3 tablespoons unsweetened applesauce, or pumpkin puree
  • 2 teaspoons vanilla bean paste, or pure vanilla extract
  • 1-2 pears, with a little give
  • 2 1/2 tablespoons butter
  • 1/4 cup muscovado sugar
  1. Preheat your oven to 350*.
  2. In a large bowl stir the oat flour, almond meal, sweet rice flour, sugar, baking powder, cinnamon, salt, and clove until combined.
  3. In another bowl whisk the eggs then whisk in the buttermilk, butter, applesauce, and vanilla bean paste.
  4. In a 9-inch cast iron skill melt the 2 1/2 tablespoons of butter over medium heat.  
  5. Once melted turn off the heat and tilt the pan to grease all sides.  There will be a pool of butter in the bottom of the pan.
  6. Sprinkle the muscovado sugar evenly over the bottom of the pan and gently spread with a spatula so the pan is evenly coated.
  7. Whisk the wet ingredients with the dry until just combined and set aside.  Avoid over stirring.
  8. Holding the pear upright make 4 slices around the stem so you have 4 large pieces of pear.  Place each on its largest flat edge and slice into 1/8-inch pieces.  Discard or eat the small end pieces.
  9. Place the pear slices in the pan overlapping slightly with the skinny tip towards the center. [refer to photo 5]
  10. Slowly pour the batter over the pears trying not to disturb them and gently spread the batter to the edges of the pan with a flexible spatula.
  11. Place on the center rack of your oven for 28-35 minutes.  The liquid in the bottom of the pan will be bubbly around the sides.  The cake should look golden brown and a toothpick should come out slightly sticky, not gooey, wet, or bone dry.
  12. Let cool in the pan for 10-15 minutes then place a plate over top and with oven mits on hold the plate and pan together then flip the pan over.  The cake should release easily to the plate.
  13. Let cool for at least 5-10 minutes before serving.  Cake will firm up as it cools and develop a crunchy crust around the edges.
  14. Serve as is or with vanilla bean ice cream, pecans, or whipped cream for dessert.

notes/substitutions: *For a dairy-free version: instead of buttermilk: whisk 7 tablespoons of unsweetened almond or soy milk with 1 1/2 teaspoons apple cider vinegar or lemon juice and let sit for at least 5 minutes - instead of butter: substitute coconut oil [I tried both versions with success].  If using an extra thick pumpkin puree use 2 1/2 tablespoons with 1/2 tablespoon of water mixed in.  For altitude around 5,000' set your oven to 365-370* and decrease your baking powder by 1/8-1/4 teaspoon.

If you don't have a cast iron skillet: Place the 2 1/2 tablespoons of butter or coconut oil in a 9-inch, round cake pan and place in the oven for 2-3 minutes until melted.  Carefully tilt the pan to grease all of the sides and proceed with step 6.

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Hmmmm....perfect for Thanksgiving breakfast?  I'm thinking, YES.

Weekend breakfast is served.  Enjoy! #bfastfridayclub

Ashley